Spiced Delicata Squash with Amaranth and Garlic Yogurt

Name: Spiced Delicata Squash with Amaranth and Garlic Yogurt
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 large or 2 small delicata squash; 1 tablespoon olive oil; ½ tablespoon adobo seasoning; ¼ cup uncooked amaranth; 2 tablespoons crushed roasted and salted peanuts; 2 tablespoons minced cilantro; ½ cup plain goat yogurt; 1 clove garlic; zest from one lemon; Pinch of salt

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Prep Time
20 mins
Cook Time
20 mins
Servings
4 servings
Cuisine
Vegetarian

Spiced Delicata Squash with Amaranth and Garlic Yogurt

Tyler Barnes

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A beautiful dish to share or a potential light dinner pairing, this recipe is full of flavor and highlights the wonderful delicata squash.

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Ingredients

Servings

Delicata Squash

1 large or 2 small delicata squash
1 tablespoon olive oil
½ tablespoon adobo seasoning

Bowl parts

¼ cup uncooked amaranth
2 tablespoons crushed roasted and salted peanuts
2 tablespoons minced cilantro

Yogurt Sauce

½ cup plain goat yogurt
1 clove garlic
zest from one lemon
Pinch of salt

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Instructions

To start, turn on the oven to 425˚F and prep the delicata squash. Trim the ends then cut the squash into ¼” thick rings. Using a knife, spoon, or small biscuit cutter, remove the seeds and leave as much of the squash intact (see note).
Place the sliced squash on a sheet tray covered with parchment and add olive oil and adobo seasoning. Toss until squash is well coated. Spread out to a single layer and place in the oven. Toast the squash, turning the tray halfway through, until the squash is caramelizing; 20 to 25 minutes.
While the squash is roasting, cook the amaranth. Place the amaranth in the smallest pot you have along with 3/4 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the amaranth is tender. Once the amaranth is tender, about 20 minutes and the consistency will still be porridge-like, place in a nut-milk bag (or something similar- as long as the amaranth can’t slip through.) Rinse the amaranth and squeeze out as much of the water as you can.
When both the squash and amaranth are done, add the amaranth to the tray with squash and gently toss to coat the amaranth in a bit of the spice mixture.
Finally, place yogurt in a bowl. Microplane the garlic into the bowl then zest the lemon. And the salt, stir, and let rest while everything finishes.
Finally, assemble. Spread the yogurt in the bottom of shallow bowl or plate. Layer the squash and amaranth on top then finish with crushed peanuts and cilantro.

Notes

If you don’t want to deal with leaving the delicata in rings, cut the squash in half lengthwise and scoop out the seeds. Then, proceed as normal with the half-circles.
You don’t have to use the goat yogurt but I really love the bit of punch it gives to balance out the smokiness of the spice mixture and the sweetness of the squash.
Delicata: If you don’t want to deal with leaving the delicata in rings, cut the squash in half lengthwise and scoop out the seeds. Then, proceed as normal with the half-circles.
Goat Yogurt: You don’t have to use the goat yogurt but I really love the bit of punch it gives to balance out the smokiness of the spice mixture and the sweetness of the squash.
Amaranth: A nutmilk bag is a cheap and good investment to have around. If you don’t feel like messing with it, use quinoa instead of amaranth.